Chorizo Pilaf

Bee's Baking - Chorizo PilafAdapted from Julie Goodwin


1 litre (4 x 250ml cups) chicken stock
250g chorizo sausages, sliced
2 medium brown onions, chopped
2 cloves garlic, chopped
250g button mushrooms, sliced
1 tablespoon smoked paprika
1 tablespoon ground cumin
400g (2 cups) basmati (or jasmine) rice
2 medium (300g) ripe tomatoes, chopped
½ cup chopped flat-leaf parsley leaves


1. Bring the stock to the boil in a pot and reduce heat to low
2. Over medium heat, cook the chorizo in a saucepan until browned on both sides
3. Add the onion, garlic, and mushrooms to the chorizo and cook whilst stirring until soft
4. Add the paprika and cumin to the saucepan and cook for a further minute until fragrant
5. Place the chorizo mixture and uncooked rice into the pot with the stock and bring to a boil
6. Reduce heat and simmer, uncovered, for about 12 minutes or until the rice is tender
7. Cover and allow to stand for a few more minutes, or until the liquid is absorbed
8. Stir in the tomato and parsley, then season with salt and pepper if required

Nutritional Information

– Recipe yields 5 servings
– Each serving contains ~572 calories, 83g carbs, 21g protein, and 17g fat

Bee's Baking - Chorizo Pilaf


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